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Lobster Recipes
Entrees
Pumpkin Seed
and Masa Crusted Lobster Tail
(Serves 6)
Fennel Slaw
1 large bulb fennel, greens, ribs and any
blemished layers removed
2 teaspoons fennel greens, rough chop
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons stone ground mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil
On a mandolin or slicer, shave thin slices
across fennel bulb working from the top to
within 1/4 inch of the bottom. Pick out any
round pieces from the core and julienne by
hand; combine the sliced fennel with the
fennel tops. Prepare dressing separately and
toss with the fennel, cover and refrigerate.
Mashed Sweet Potatoes
1 pound Yukon gold potatoes, peeled, large
dice (approx 4 cups)
1-1/2 cups sweet potatoes
2 tablespoons ginger, minced
1 teaspoon kosher salt
1 pinch white pepper
1/4 cup evaporated fat free milk
4 tablespoons salted butter
In a 2-quart pot with salted water, bring
Yukon potatoes to a boil. Add sweet potatoes
and ginger and simmer until vegetables are
tender. Drain, mash with remaining
ingredients, reserve, and keep warm.
Root Vegetable and Roasted Corn Salad
1/3 cup beets, peeled, small dice, blanched al
dente
1/2 teaspoon raspberry vinegar
1 teaspoon olive oil
To taste kosher salt and fresh ground black
pepper
1 tablespoon olive oil
1 ear sweet corn, shucked, grilled, cut from
cob
1/3 cup red bell pepper, stem removed, seeded,
small dice
1/3 cup celery root, peeled, small dice,
blanched al dente
1/4 cup scallions, white only
Combine beets with vinegar, oil, salt and
pepper, reserve, and keep warm. In a medium
gauge sauté pan over high heat bring oil to
smoking point. Add remaining vegetables and
stir fry for one minute, season, and reserve,
keep warm.
Crusted Lobster Tail
1 cup raw, shelled, pumpkin seeds, toasted
1 cup masa harina
1-1/2 pounds fresh lobster tail meat,
portioned in two ounce pieces
1 pound seasoned flour, (salt, cayenne and
white pepper to taste)
2 cups egg wash
As needed clarified butter
In a food processor, pulse pumpkin seeds and
masa until minced and will blended. Bread the
tail pieces in the following order, flour-egg
wash-masa mixture. In a sauté pan over medium
high heat sauté breaded lobster in about an
1/8 inch clarified butter until lightly brown.
Start each batch with clean hot butter. When
all of the lobster is finished reserve, keep
warm.
Presentation
1 pound beet greens washed, stemmed
2 tablespoons pure pumpkin seed oil
6 each scallion brush
Sauté beet greens in 2 tablespoons of butter
over medium heat; season to taste with
salt/white pepper. Pour off any excess liquid
and place greens in the center of 6 serving
plates. Pipe potatoes in a spiral on top of
greens. Scatter warm salad around potato mound
and dot plates with pumpkin seed oil and
reserved beets. Make two mounds of fennel slaw
on each plate across from one another. Place
one lobster piece on each mound while leaning
on potatoes. Garnish each plate with a
scallion brush.
David Lapinski
The Cliff House
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com